Fudgy Mint Squares

This is a new recipe in our list of favorites, as of this week. I was looking for a treat with a "bit-'o-the-green" to send to work with my hubby for him and his co-workers to share and found this one in a Taste of Home Cookbook. These cookies have a chewy brownie base, topped with a subtle mint cheesecake layer and then they are topped off with a rich chocolate ganache layer. Yummy is the report back. Blessings...

Recipe:

1/2 cup plus 2 tbsps. butter, divided (no substitutes)
3 sqs. (1 oz. each) unsweetened baking chocolate, chopped
3 eggs
1-1/2 cups sugar
2 tsps. vanilla
1 cup flour
1 pkg. (8 oz.) cream cheese, softened (low-fat worked just fine)
1 tbsp. cornstarch
1 can (14 oz.) sweetened condensed milk
1 tsp. peppermint extract
4 drops green food coloring, optional
1 cup semisweet chocolate chips
1/2 cup whipping cream

1. In a microwave-safe bowl, melt the 1/2 cup butter and unsweetened chocolate; cool slightly.
2. In a mixing bowl, beat 2 eggs, sugar and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in flour.
3. Spread chocolate into a greased 9 x 13-inch baking pan. Bake at 350 degrees for 15-20 minutes or until top is set.
4. In another mixing bowl, beat cream cheese and remaining butter. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Add peppermint extract and food coloring, if desired. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
5. In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over low heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Carefully spread over cream cheese layer.
6. Chill for 2 hours or until set before cutting.

Yield: 4 dozen
Note: Store, covered, in the refrigerator.